I will readily admit that Spaghetti Squash has never been a favorite. That’s probably an understatement – I couldn’t stand it. So, I wasn’t very excited to get two from our CSA – they hung out in my pantry for a few weeks as I pondered whether to try them or to give them away. Yes, yes, I know…shameful. In the end, I consulted with a few great cooks and decided to keep them and give them another try. I’m happy to report that this preparation changed my mind. This was a total hit with the family! I served it as a side dish alongside pork chops. You can change the herbs and the amounts for what you prefer but the sage was absolutely amazing.
SAUTEED SPAGHETTI SQUASH
Print this Recipe
2 sm-med. Spaghetti Squash
4 Tb. butter (you could sub olive oil if you are vegan)
1 large clove garlic, minced
2-3 Tb. Fresh Sage
1-2 Tb. Fresh Parsley
1-2 tsp. Fresh Oregano
Salt & Pepper to taste
Cut Spaghetti squash in half lengthwise. Place cut side down on a shallow baking sheet (like a bar pan or jelly roll pan). Add water to 1/2 inch. Cover with foil and bake at 375 for 45 minutes, uncover and bake for another 10-15 minutes (I actually turned mine over). Scrape out seeds. In a separate bowl, scrape out the squash.
In a skillet, melt butter. Add garlic and herbs. Cook for a few minutes until garlic is softened and the herbs are aromatic. Add the squash and sauté for 5 minutes until heated through and combined with butter and herbs. Season with salt and pepper to taste. Serve immediately.
The Cooks Next Door 